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In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Surfactants play an important role as cleaning, wetting, dispersing, emulsifying, foaming and anti-foaming agents in many practical applications and products, including detergents, fabric softeners, motor oils, emulsions, soaps, paints, adhesives, inks, anti-fogs, ski waxes, snowboard wax, deinking of recycled papers, in flotation, washing and ...
The surfactant (outline around particles) positions itself on the interfaces between Phase II and Phase I, stabilizing the emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation .
Micro-emulsion: Dispersion made of water, oil, and surfactant(s) that is an isotropic and thermodynamically stable system with dispersed domain diameter varying approximately from 1 to 100 nm, usually 10 to 50 nm.
The CMC is the concentration of surfactants in the bulk at which micelles start forming. The word bulk is important because surfactants partition between the bulk and interface and CMC is independent of interface and is therefore a characteristic of the surfactant molecule. In most situations, such as surface tension measurements or ...
With the addition of a polyelectrolyte, electrostatic forces between the oil and water interface are formed and the surfactant begins to act as an “anchor” for the polyelectrolyte, stabilizing the emulsion. In addition to surfactants, nanoparticles can also help stabilize the emulsion by also providing a charged interface for the ...
[1] This means that water-soluble surfactants tend to give oil-in-water emulsions and oil-soluble surfactants give water-in-oil emulsions. It is a general rule of thumb, still used, but regarded as inferior to HLD theory (Hydrophilic Lipophilic Difference), which takes many more factors into consideration.
Surfactants (as the main emulsifiers) are used to reduce the interfacial tension between the two phases, and induce macroemulsion stability for a useful amount of time. Emulsions can be stabilized otherwise with polymers, solid particles (Pickering emulsions) or proteins.
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